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5 from 122 votes

To Die For Carrot Cake

This To Die For Carrot Cake receives rave reviews for it's unbelievable moistness and flavor! Truly the BEST CARROT CAKE you'll ever try! So easy to make and as an added bonus, there's no oil or butter! I know this cake will quickly become a family favorite!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: carrot cake, carrot cake recipe
Servings: 16 slices
Calories: 499kcal
Author: Trish - Mom On Timeout

Ingredients

Cake:

    One

    • 1 1/4 cups unsweetened applesauce or oil, this is what my Nana used
    • 2 cups granulated sugar
    • 3 eggs room temperature

    Two

    • 2 cups all-purpose flour
    • 1 tsp baking soda
    • 1 1/2 tsp baking powder
    • 1/2 tsp salt
    • 1 tsp cinnamon

    Three

    • 2 cups grated carrots
    • 1 cup shredded sweetened coconut
    • 1 cup chopped nuts optional
    • 1 tsp vanilla
    • 1 cup Dole crushed pineapple not drained! {use the pineapple in JUICE not syrup}

    Cream Cheese Frosting:

    • 1/2 cup butter softened
    • 8 oz cream cheese softened
    • 1 tsp vanilla
    • 1 lb powdered sugar
    • top with toasted pecans or coconut if desired

    Instructions

    • Preheat oven to 350 degrees.
    • Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.
    • Pour into a lightly greased 9 x 13 , two 9-inch pans or three 8-inch pans. (The cake is very moist so cutting parchment for the bottom of your pans will ensure they don't stick. I prefer to use the non-stick baking spray that has the flour in it for easy cake removal.)
    • Bake for 35-40 minutes for the 9x13 and 9-inch pans and 25-30 minutes for the 8-inch pans. You're looking for an inserted toothpick to come out clean.
    • Let cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely.

    For the frosting:

    • Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until nice and smooth.
    • Invert the cake onto a cake plate or stand.
    • Apply a generous dollop of frosting and spread...
    • Gently place the second cake on top and continue frosting. Repeat with the third cake if you made three.
    • Refrigerate for an hour before serving for best results.

    Video

    Notes

    The frosting recipe can be doubled if you are planning on piping a border and adding a lot of frosting decorations to the top of the cake.

    Nutrition

    Calories: 499kcal | Carbohydrates: 77g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 61mg | Sodium: 274mg | Potassium: 267mg | Fiber: 3g | Sugar: 61g | Vitamin A: 3110IU | Vitamin C: 4.6mg | Calcium: 65mg | Iron: 1.6mg